Description
A refreshing salad made with shoepeg corn, crisp vegetables, and a light dressing.
Ingredients
Scale
- 2 cans (15 oz each) shoepeg corn, drained
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine shoepeg corn, celery, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper.
- Pour the dressing over the corn mixture and toss gently to coat.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For best flavor, let the salad chill for 2-3 hours before serving.
- You can substitute Greek yogurt for sour cream if preferred.
- Add diced avocado for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: shoepeg corn salad, summer salad, easy side dish